Yield: 12 Servings
|4 ounces||Ghirardelli Sweet Dark Chocolate|
|4 larges||Eggs, separated|
|2 cups||Unsifted all purpose flour|
|1 teaspoon||Baking soda|
DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with water, stirring until smooth; set aside. Cream butter with sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Mix in melted chocolate and vanilla. Sift flour with soda.
Add dry ingredients alternately with buttermilk to chocolate mixture.
Mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three 8 or 9" round cake pans lined with wax paper. Bake at 350-F for 30 to 35 minutes. Cool on rack 10 minutes; remove cake. Frost with Butter Pecan Frosting.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin